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# Moong Dal Pitha Recipe
## How to make bengali muger puli with step by step photo
firstly, in a pressure cooker take 1 tsp ghee and roast ½ cup moong dal. rinse the moong dal well.
roast for 5 minutes on low flame or until it turns aromatic.
now add 1 cup water and 1 cup milk. stir well.
pressure cook for 4 whistles on medium flame.
once the pressure settles down, whisk the dal smooth. you can alternatively blend to smooth paste.
transfer the moong dal paste into large kadai.
add ½ cup water and stir well to form a smooth consistency.
now add 1 cup rice flour and stir well.
keep stirring until the mixture starts to separate from pan.
cover and simmer for 5 minutes, making sure the flour is cooked completely.
add 1 tsp ghee and continue to mix.
mix until a non-sticky dough is formed separating the pan easily.
transfer the dough into a large mixing bowl.
cool slightly, and knead to form a soft non-sticky dough. keep aside.
## Sugar syrup preparation
firstly, in a large vessel take 1½ cup sugar, 1½ cup water and few threads saffron.
stir and dissolve sugar completely.
boil the sugar water for 5 minutes or until it turns sticky.
add ¼ tsp cardamom powder, cover and keep aside.
## Designing and frying pitha
1. pinch a small ball sized dough, roll and flatten it.
2. now using a toothpick make a design.
3. deep fry in medium hot oil.
4. allow floating, keeping the flame on low.
5. once it starts to float, stir occasionally and fry on medium flame.
6. fry until it turns golden brown.
7. drain off the pitha onto kitchen paper to remove excess oil.
8. drop them into warm sugar syrup and coat both sides.
9. cover and rest for 2 hours or until pitha absorb sugar syrup.
10. finally, enjoy soft and juicy **moong dal pitha** garnished with dry fruits.
## Video
## Notes
* firstly, adding milk while cooking moong dal makes pitha flavourful.
* also, cook the moong dal really well to have a smooth silky consistency.
* additionally, fry on low flame else it will not get cooked from inside.
* finally, **moong dal pitha recipe** stays good for a week when refrigerated.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/moong-dal-pitha-recipe/](https://hebbarskitchen.com/moong-dal-pitha-recipe/)
## How to make bengali muger puli with step by step photo
2. now using a toothpick make a design.
3. deep fry in medium hot oil.
4. allow floating, keeping the flame on low.
5. once it starts to float, stir occasionally and fry on medium flame.
6. fry until it turns golden brown.
7. drain off the pitha onto kitchen paper to remove excess oil.
8. drop them into warm sugar syrup and coat both sides.
9. cover and rest for 2 hours or until pitha absorb sugar syrup.
10. finally, enjoy soft and juicy **moong dal pitha** garnished with dry fruits.
## Video
## Notes
* firstly, adding milk while cooking moong dal makes pitha flavourful.
* also, cook the moong dal really well to have a smooth silky consistency.
* additionally, fry on low flame else it will not get cooked from inside.
* finally, **moong dal pitha recipe** stays good for a week when refrigerated.